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ORZO - Orzo with Three Vegetable Variations
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| Orzotto Recipe courtesy Kelsey Nixon INGREDIENTS | |
| 2 tablespoons | extra-virgin olive oil |
| 1 small | onion, diced |
| 1 1/2 cups | orzo or pearl barley |
| 1/2 cup | dry white or red wine |
| 3 cups | chicken stock, beef stock, or low-sodium broth |
| 1/2 to 1 cup | vegetables |
| 1/3 cup | grated cheese |
| Fresh herbs or other aromatics | |
| 1/4 cup | heavy cream |
| Vinegar | |
| lemon juice, alternative | |
| Salt | |
| freshly ground black pepper | |
Orzotto Variations, recipes follow
DIRECTIONS
In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.
Orzotto Variations:
Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.
© Recipe courtesy Kelsey Nixon
Printed on September 19, 2013 from http://www.cookingchanneltv.com/recipes/kelsey-nixon/orzotto.print.html
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